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2 skinless chicken breast chopped into bite size chunks

1 large onion finely chopped

1 red chilli, deseeded and finely chopped

2 cloves of garlic, peeled and finely grated

2 inch piece of fresh ginger, peeled and finely grated

1 tablespoon of turmeric

2 teaspoons of cumin powder

1 teaspoon of ground coriander

50g creamed coconut

400ml of boiled water

A small handful of ground almonds

A teaspoon of caster sugar

A knob of unsalted butter

Salt

Pepper

preparation 7 mins • you cook for 10 mins • total time 52 mins

Serves 2

Watch a 30 second preview of my cook-along video below

Ditch the takeaway menu and try your own curry for a change! Homemade curries are so easy to make and taste fantastic... they're also far nicer than a jar. Chicken Korma is Britain's favourite curry (knocking Tikka Massala off the top spot) and one that everyone can enjoy because it's nice and mild. What a Korma lacks in heat it makes up for in creamy coconutty flavour. My version uses a little sugar for a hint of sweetness. This is a two part recipe. In part one we make the curry paste and in part two we cook the chicken and finish everything off.

1 large frying pan/wok to cook everything in

Food processor

Measuring jug

Spatula

Spoon to stir

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This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.

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Put your pan/wok on a high heat and add a knob of butter and about a tablespoon of oil. Add in the chopped onions, garlic, ginger & chilli and stir to coat everything with the butter. Add in 1 tablespoon of turmeric, 2 teaspoons of ground cumin and 1 teaspoon of ground coriander. Stir well. Reduce the heat to medium and cook for 10 minutes, stirring occasionally to stop the mixture browning too much. Whilst this is on the hob, put 400ml of boiling water into the measuring jug and place the creamed coconut in the water. Leave the coconut to dissolve whilst the onions finish cooking.
After 10 minutes the onions should be nicely softened and the smell should be fantastic.

Empty the pan into your food processor and blend for 10 seconds. Scrape down the sides with your spatula, then blend again for 10 seconds until the mix has come together as in the second photo on the right.

Empty the contents of your food processor back into the pan on a high heat. Add in a small handful of ground almonds along with a pinch of salt and pepper. Stir everything together then pour in the coconut milk from your jug and stir. 

Take the chicken chunks and add a good pinch of salt before putting them into the pan. Stir and bring to the boil before simmering for 25 minutes.  If you're having rice or naan bread then time that to also be ready in 25 minutes.

After 25 minutes the sauce will have reduced and thickened slightly. All that's left to do is add in a teaspoon of sugar. Stir and serve with your favourite rice or naan bread.

I hope that you enjoy it.

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